Video recipe - It's time to bake and the cake just needs a finishing touch of something sweet. It's time to pull out the remonce. It is used for the danish cake "brunsviger", danish pastry, cinnamon buns, cake-man, pastries, almond kringle and cream buns. It's a very simple but necessary base recipe to know.

There are two types of remonce. The dark one with cane sugar molasses for cinnamon buns, and the light one for almost everything else.

Dark remonce / cinnamon filling

4.5 oz (125 grams) soft butter

9 oz (250 grams) grams dark brown cane sugar

2 tablespoons cinnamon. Optional. I usually use it.

2 tablespoons custard/cake cream. Optional. It makes the remonce dry less quickly. I usually leave this out.

Light remonce / Lord Mayor filling

The light one is used as a filling in danish pastries, cream buns and everything else.